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Relationship between SDG 3 and any content or learning activity from DIET466:

Nutrient losses discussed are inextricably linked to health status

Texture modification contributes to health and wellbeing improvements

Menu planning for aged care, child care, workplaces, school canteens etc allows for adequate nutrition/health at all life stages

Food safety directly impacts health

Occupational health and safety influences wellbeing

SDG 3 and expectations of professional placement next year:

Difference in the quality of life/wellbeing experienced by patients in different wards who are also enduring different conditions

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Access to affordable, reliable, sustainable and modern energy for all

- Energy is related to the production of food processes
- Reliable energy allows production processes to function efficiently and effectively
- Modern energy resources allows production of new processes, with enhanced quality and consistency in food production
- Enhances environmental safety

SDG + placement
- Differences in energy processes used in different placement settings
- Creating an environment that is healthy for all patients in different settings

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1.       Regardless of your income or the SES of the area you live in, any patient who attends hospital/mental health facility is guaranteed to have a minimum level of food standard due to the Nutrition Standards for NSW Hospitals. They have equal opportunity to heal and recover as are not disadvantaged nutritionally whilst in hospital.

2.       It will be quite confronting to face people who are close to or under the poverty line in practice. I don’t expect I will be exposed to this much given my chosen geographical area, but may be in for a surprise!

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1)  - Energy is used in all food service settings, and across the entire food system.
- Sustainable energy sources ensures food production can continue into the future, enhancing food security.
- Clean energy is more affordable, for both the producer and consumer.
- Clean energy minimizes environmental impact, and improves safety for producers and consumers.

2) Keeping in mind environmentally conscious/clean energy practices while on placement is important. Being aware of the facilities and resources available to us such as public transport vs private transport, or digital resources vs paper etc. are things to consider so we can support a more sustainable future for all.
Different facilities we visit on placement may have specific rules/practices that we must follow regarding energy conservation and sustainability.

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1. Food service regulations and guidelines on sustainable practice, including waste reduction, recycling, plastic use, and energy preservation.

2. Being aware of general sustainable practice and specific practices at each placement site, and implementing this where possible (eg. public transport, digital resources over paper, recycling, waste reduction etc)

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DIET 966 - SDG 15 "Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss.

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DIET 966 - SDG 15 "Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss.

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Food service venues can contribute by:
1.  Reducing food losses and waste and where possible growing their own fruits, vegetables and herbs.  Purchasing produce from local providors to decrease food miles and greenhouse gas emissions.  The food is also fresher and has a longer shelf life which avoids waste.
2.  Where possible fresh unprocessed foods should be used which limits the amount of packaging used and disposed of which contributes to landfill. Also buying food products in bulk and ensuring it is efficiently stored to increase shelf life and reduce food waste.

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1. In the public system everyone is equal, the meals they get, the care they receive and how they are prioritised is not based on their socio economic status but on what they are presenting with. We can work to improve their health status and their overall quality of life.
2. On placement and in practice we will be coming into contact with people from all walks of life, it's important to provide all clients the same level of quality regardless of their social economic standing but to also tailor your care to suit their needs, be aware of the different challenges (mental, physical, financial) which may be affecting a person in poverty or close to the poverty line.

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DIET966 - SDG 17 'Partnerships for the goals'

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DIET966 - SDG 17 'Partnerships for the goals'

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1) Partnerships between food service venues (e.g., IRT catering services) and the places they supply is an integral partnership that ensures appropriate nutrition for the population.

2) An integral partnership that will be demonstrated next year will be within the AIS foodservice team and their athletes. It is so important the athletes receive proper nutrition to fuel their performance and recovery in order to reach their desired goals.

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1. Making hospitals environmentally sustainable foodservice systems, which delivers widespread benefits to people and the planet. This can be supported by scaling up innovations and investing in infrastructure

2. Might get to hear more/see more of the manufacturing, production and innovation within the food industry. Places we work will hopefully have adopted clean and environmentally sound technologies and industrial processes. Sustainable food systems can deliver widespread benefits to people and the planet

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1. Next year on placement we will providing lots of nutrition education to clients and need to ensure that it is clear and can be understood by all health literacies.
2. In this subject = thorough education on the ACI for inpatient settings and menu planning for different settings.

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1. OHS, ergonomics, efficiency and effectiveness all play a role in providing decent work and a safe work environment.
2.  In the FSM placement, offer ideas on how to increase effectiveness of a kitchen setting.

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1. importance of sanitation practices on a large scale in a food service kitchen. Prevention of food bourne illnesses or cross contamination with proper hygiene habits.
2. on placement - personal hygiene!! Important when working with unwell individuals who may be immunocompromised. If they are, ensure all water is sterilised.

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Reduce inequality within and among countries

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Reduce inequality within and among countries

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1. NSW workplaces including hospitals and food service establishments take discrimination in the workplace seriously and should have a clear equality policy that can help employers and employees treat everyone fairly in day-to-day activities like training, recruitment, task delegation, promotion, pay distribution, etc .

2. As students on placement next year, we may be visiting rural areas with individuals experiencing underemployment, income inequality and food insecurity. In response, it is important to treat all patients/staff with the same level of respect and quality service in every case.

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1. Innovation within the the hospital food service setting in regards to the flip from cook/chill/retherm to a cook to order system.

2. How industry can become more environmentally sustainable through waste minimisation and usage of renewable resources be it power or raw materials.

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- Food safety & relevant standards: ensuring individuals and populations have safe access to safe food and drink through use of regulated and monitored processes and procedures
- Food safety for vulnerable populations: pregnancy, elderly and immunocompromised (to name a few) have a narrower scope of food types and cooking methods that are considered safe for them to consume
- Food system: steps in this system are essential to provide safe, consistent and accessible food and drink to individuals and populations
- Texture modification: making nutritious food accessible to those with decreased capabilities or conditions limiting these capabilities
- Food systems and schemes developed around food service to low SES communities and individuals

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1. Conducting food service audits on food and packaging waste in an attempt to find solutions to how we deliver foods that a) Are appropriate quantities b) Meet consumer expectations and c) are delivered in the least amount of packaging as possible in a safe manner

2. Carrying these thoughts into food service placement next year will allow us to work on projects and think critically about solutions in order to minimise waste in these services

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1) Attempting to manage food waste through conducting an audit of plate waste and interviewing the patients to determine which meals are most accepted. Through doing so the menu can be adjusted to reduce the plate waste.

2) Being aware of the sustainable practises will allow us to approach our placement locations with a good understanding of methods we can utilise to better their service, not only for the environment but for patient satisfaction too.

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learning/content:
IDDSI texture levels ensure vulnerable people groups can access food.

placement expectations:
Assessing menus for nutritional adequacy.
Could be confronting to see people who are malnourished.

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SDG 10 directory relates to this subject as we are learning how to ensure equality across all areas of food service. Ensuring that elderly, children, mental health and the general adult population all have equal access to nutritious foods that meet their requirements.

SDG10 relates to student placement next year as we have to learn how to provide equal care to all areas of nutrition and patient care.

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The content on quality improvement aligns with the goal of promoting sustained, inclusive sustainable economic growth by demonstrating how to constantly evaluate and implement new mechanisms to grow the business and improve the economic status

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1. I have expectations that In placement I’m going to be apart of many aspects of the food system or hospital system that require me to evaluate the current methods used and how I can contribute as a student to being a part of productive employment system

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1. Relates to food service system: access to clean, safe drinking water for cleaning purposes and consumption.
Also relates to food safety standards and HACCP – clean water in food service system is a necessity and  require sanitation for all.
2. When working in hospitals with vulnerable populations, sanitation is a key requirement for those who work in the hospital and for the patients staying at hospital (clean water and sanitation is key for everyone's health).

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1. When completing the consultancy report, conducting research on how the staff work in the food service environment and how policy regarding food safety and OHS serves to protect workers.

2.  On placement I am expecting to work collaboratively with the food service staff in creating an efficient work space.

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Ensure inclusive and equitable quality education and lifelong learning 

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Ensure inclusive and equitable quality education and lifelong learning 

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1. This year in food service we have explored a range of standards of many different settings. This SDG relates to this content in regards to the NSW canteen standards as this policy provides children with nutrient rich and healthy food to keep them fuelled throughout the day

2. Next year on placement there will be a range of cultural backgrounds and socioeconomic status that we will provide care for. It is essential to tailor care to each individual and treat everyone equally regardless of their backgrounds. It will also be essential that our dietary advice and education is being well received and that we practise teachback to ensure this occurs.

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Access to affordable, reliable, sustainable and modern energy for all

1)
SDG 7 details the Australian food system to consider generating energy from food no longer fit for consumption, increase the proportion of energy consumed from renewable sources and promote innovation within product development that reduce energy consumption
- This has been evident within DIET466 through site visits to IRT catering and UniBar (consultancy project). The pulpmaster, a food compactor used to reduce wastage in a sustainable way but also used to offset electricity prices for low-income households in Australia

2)
SDG 7 would be most relevant when conducting Food Service placements. When evaluating/auditing food service centres considerations such as:
- minimum standards for new electrical appliances and equipment (high efficiency --> above average efficiency of greenhouse and energy minimum
-Enabling renewable energy opportunities standards --> being conscious of ouright purchasing of renewable energy projects and solar leasing power purchase agreement (PPA)

This will all be appropriate as it aligns with the NSW health system energy targets to be reached by 2023

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Goal 10 pertains to the aim of reducing inequalities both within and between countries.

1. In DIET466 we learn't how to reduce meal costs via inclusion of canned and frozen meal components without compromising the nutritional content of the meals.

2. As a placement student I will have minimal say in how businesses function in relation to making services available to the less fortunate. One way I would be able to contribute however is during hospital placements, by providing as much information to patients as is possible during their stay to reduce the number of outpatient visits they need to complete, reducing their cost burden.

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SDG 3 good health and well-being is intertwined into all aspects of this class whether that be discussion of food safety and OHS or the production of food services that are suitable for vulnerable populations

As for placement expectations:
The role of dietetics input into all placement opportunities is to enhance health and well-being for the relevant consumers, thus I expect that health and well-being will be the focus of placement opportunities

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1. SDG goal 3 aligns well with menu planning where by meals must meet relevant standards which are developed to ensure the quality and nutritional value of the food served is appropriate. This is critical for promoting health and well-being of patients.

2. I expect during placement that this SDG will be a primary focus, intending to promote health and well-being in both diet focused patient care and food service practice.

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1. In menu planning taking into consideration that males and females have different nutritional requirements
2. In clinical practice everyone is able to have access to services regardless of there gender

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SDG: Conserve and sustainably use the oceans, seas and marine resources

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SDG: Conserve and sustainably use the oceans, seas and marine resources

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1. One major implication of food waste (plastic packaging, straws etc) drastically impacts marine life. Learning how food systems produce, store and serve food has provided information on how this directly impacts the oceans.
2. On placement, I feel we would see a lot of plastic packaging used in hospitals and food service venues. Hopefully we can be mindful of this whilst on placement and create strategies to reduce this (Take3fortheSea)